Herbed Lentil Salad Recipes
HERBED LENTIL SALAD
Anchovies, garlic and nutmeg infuse this simple herbed lentil side dish with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add lentils; reduce heat to medium-low. Gently simmer until lentils are just tender, 20 to 25 minutes. Drain well.
- Meanwhile, in a large bowl, whisk together vinegar, anchovies, garlic, nutmeg, and salt; season with pepper. Slowly whisk in oil until emulsified. Whisk in scallions, parsley, and tarragon. While lentils are still warm, add to dressing; toss to combine, and serve.
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
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